DOCSLIB.ORG

Spencer's Jolly Posh British and Irish Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spencer's Jolly Posh British and Irish Foods EAT FOR BREAKFAST, LUNCH & DINNER! Weird, wonderful and true – bangers and bacon are traditionally eaten at any time of day by the British & Irish. Such is their affection for these tasty little beings, they have invented some truly great recipes, several of which are listed below…. DID YOU KNOW? Bangers and bacon are two of Britain & Ireland’s most genuine and favorite foods, with celebrity fans including Elizabeth Taylor, Michael Caine, Prince Charles, Queen Victoria, and Roger Moore (“007”). British & Irish bacon is traditionally called “back-bacon” because it is made with pork loin. This makes it leaner than American bacon, which is typically from pork belly. British & Irish bangers have a milder, less salty flavor than their American counterparts, and are more finely ground. The addition of a small amount of breadcrumbs softens both the texture and taste. There are over 400 different types of banger sold in Britain & Ireland. They are made from a wide range of fillings, but regardless of the filling a traditional banger is thick, juicy and generous (at least an inch in diameter and 4 to 5 inches long). OUR PRODUCTS Spencer’s product range consists of a delicious dry-cured bacon, and two premium bangers – a Traditional Pork, and a Pork and Herb – which are perfect for tables in pubs, restaurants and homes. Fancy some Bacon? Spencer’s back-bacon is a hand-trimmed, hand-rubbed and dry-cured bacon made to an authentic British recipe. This specialty bacon is made using pork loin, in a dry-cure process that can take up to 10 days – that’s a long time to wait for a decent slice of bacon, but it creates a lean and truly unique flavor. Fancy some Bangers? Our bangers are made to traditional recipes using prime cuts of succulent pork, and lightly seasoned with a select blend of high quality herbs, spices and breadcrumbs to give an authentic balance of flavors, texture, size and shape. Great tasting bangers require great tasting ingredients, so ours contain none of the nasty things you wouldn’t add yourself. Our premium bangers are: Plump and have shiny skins, and well packed with no air bubbles Made fresh and blast-frozen to seal in the freshness and quality Filled with prime cuts of pork raised without hormones Made with only a small amount of breadcrumbs to harmoniously blend the meat and spices In high quality, natural pork casings Contain no Nitrites, Nitrates or MSG As the saying goes “you get what you pay for”! © Spencer Foods, Inc., 2010 1 RECIPES 1. FULL BRITISH & IRISH BREAKFAST "What? Sunday morning in an English family and no sausages? God bless my soul, what's the world coming to, eh?" Dorothy Sayers, British writer (1893-1957) To many British & Irish folk, adding bangers and bacon rashers to eggs, mushrooms, tomatoes, and baked beans is simply the finest breakfast known to man! Highly recommended for a fabulous family brunch, possibly followed by a long walk. Serving Per Person In a large pan, cook the bangers slowly on medium heat. After a few 2 Spencer’s Bangers minutes, add the bacon. Continue cooking until the bangers are a 2 rashers Spencer’s Bacon crisp, golden brown and the centers are no longer pink. 1 Egg 1 Tomato, halved Add the mushrooms and the tomato halves, and cook through. In Mushrooms separate pans, prepare the baked beans and the eggs to your liking. Baked Beans Serve all together on a plate, and complement with a slice or two of toast and a warm mug of Breakfast Tea. 2. SAUSAGE SANDWICH WITH CARAMELIZED ONIONS AND MUSTARD “Forget caviar, sausages are the food of the rich and famous” Michael Caine Try our bangers straight off the barbeque, in a fresh bun with caramelized onions and mustard. Add some ketchup, mustard or brown sauce to suit…! Cook the bangers slowly on medium heat, turning often until a crisp, golden brown and the centers are no longer pink. Serves 2 Melt the butter in a separate pan, then add the brown sugar, onions 3 Spencer’s Bangers and mustard and fry gently until onions are soft. 1 teaspoon Butter 1 teaspoon Brown Sugar Serve in your favorite sandwich roll. Add some pickles and tomato ½ Onion, chopped ketchup if you feel the need! Try with a hearty pint of Guinness. 1 teaspoon Mustard © Spencer Foods, Inc., 2010 2 3. BACON SANDWICH “I am a man of simple tastes, easily satisfied with the best” Winston Churchill Cooked back-bacon in a fresh roll or a toasted English Muffin is a treat any time of day. This recipe can be easily embellished with the addition of an egg, some mushrooms, or whatever takes your fancy. Heat 1 tablespoon of oil in a pan to a medium heat. Add the bacon and cook thoroughly to desired crispness. Turn often during cooking Serves 2 Serve in your favorite sandwich roll or toasted English Muffin. A 4 rashers Spencer’s Bacon smooth coffee or cup of tea will go well with this one… Bread Rolls 4. BANGERS AND MASH WITH RED WINE GRAVY “They are so delicious and so easy to prepare. When I come to London there is always one thing on my mind – a plateful of bangers and mash” Elizabeth Taylor A hearty and heartwarming dish commonly served in homes and pubs around Britain & Ireland, and typically eaten for either lunch or dinner. Several famous couples have even served Bangers and Mash at their weddings, including the British actress Kate Winslet. Serves 4-6 Have the bangers ready at room temperature, and cook them 6 Spencer’s Bangers slowly on medium heat, turning often until a crisp, golden brown and the centers are no longer pink. Mash 1½ lb Potatoes, peeled and cut To make the mash, place potatoes in a saucepan of boiling water, into chunks and cook for about 30 minutes until soft. Drain in a colander, return ½ cup Milk to the same saucepan, and add the remaining ingredients. Mash 2 tablespoons Butter together until fluffy and tasty. Black Pepper and Salt to taste For the gravy, melt the butter in a pan, then add the onions and Gravy garlic and simmer on a low heat until they soften. Add the wine, 2 tablespoons Butter stock and sugar, and cook over a higher heat until reduced to your 2 large Onions, finely sliced desired thickness. 1 Garlic Clove, minced 1 cup (8 fl oz) Red Wine Serve the mash gently on a plate, balance the bangers on the mash, 1 cup (8 fl oz) Beef Stock then top with the rich onion gravy. Try with a full-bodied beer or a 1 tablespoon Brown Sugar decent glass of red wine. © Spencer Foods, Inc., 2010 3 5. TOAD-IN-THE-HOLE “There are few things as warming as a hot sausage” Anon What a weird name for a meal! You’ll be pleased to hear that the unique name is due to the appearance of the completed dish, which should look like bangers sticking out of a fluffy Yorkshire pudding. But we’re still not clear where the toad came from… To prepare the Yorkshire pudding mix, place the flour Serves 4-6 in a bowl. Add an egg, and whisk gently into the flour. Repeat until 6 Spencer’s Bangers both eggs are used. Add the milk and salt and whisk thoroughly. Yorkshire Pudding mix Cook the bangers slowly in a pan or roasting tray on a medium ½ teaspoon Salt heat, turning often until a crisp, golden brown and the centers are no 2 Eggs longer pink. 4 ounces All-Purpose Flour 1 cup Milk Meanwhile, add sunflour oil to a roasting tray and heat in the oven 2 tablespoons Sunflour Oil at 400 oF. Remove from oven and place bangers gently into the oil, leaving space between them. Take Yorkshire Pudding mix and pour around the bangers. Return to oven and cook at 400 oF for a further 15 – 20 minutes, until puffed, browned and crisp. Serve topped with onion gravy, and accompanied by fresh garden peas. Good with a pilsner or a glass of white wine. GENERAL COOKING AND STORAGE DIRECTIONS How do I cook the bacon? Heat 1 tablespoon of oil in a pan to a medium heat. Add the bacon and cook thoroughly to desired crispness. Turn often during cooking. How do I cook the bangers? Pre-heat a pan or grill to medium heat. Cook for 12-15 minutes, turning often until a crisp, golden brown. Bangers are thoroughly cooked when contents are no longer pink and the internal temperature reaches 165F. High heat may split natural casings. For best results, do not pierce casings during cooking. What should I do for storage? To ensure quality, refrigerate and prepare our products within 2 days; otherwise freeze up to 30 days. Defrost thoroughly before cooking and use within 24 hours. For additional questions give us a bell on 312.415.6919 or contact [email protected] © Spencer Foods, Inc., 2010 4 .
Load more

Recommended publications
  • Classic Bangers and Mash with Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes
    ST. PADDY’S SPECIAL Classic Bangers and Mash With Roasted Pork Sausages, Shallot Gravy, Peas, and Mashed Potatoes Pub grub is a fairly new concept as American dining destinations go, but the idea of getting a square meal with your pint of ale is an age-old tradition in the United Kingdom. Celebrate the epitome of pub grub this Paddy’s Day with a hearty plate of bangers and mash. Seasoned pork sausages get roasted to juicy perfection and served with peas, creamy cheddar mashed potatoes, and a traditional shallot gravy. Pour a glass of your favorite pub brew because you’ve got the grub squared away with this meal. OVERVIEW NUTRITION Calories: 1049 Carbohydates: 68g 35 Fat: 75g 5 Protein: 46g Sodium: 1556mg per serving DIETARY DRINK PAIRING Whether you call it the black stuff, Irish Champagne, or ebony custard, the only thing you need to slake your thirst for Paddy’s Day is a pint of Guinness. Prepare the Ingredients INGREDIENTS Preheat oven to 375 degrees and prepare a baking sheet with 1 Shallot foil. Throughly rinse produce and pat dry. Peel and halve 2 Roma Tomatoes shallot. Slice into thin strips (julienne). Cut tomatoes into 16 oz. Russet Potatoes 1”-thick rounds (about 3 per tomato). Peel potatoes and cut 2 Tbsp. Butter into 1” dice. 2 oz. Shredded Cheddar Cheese ½ Cup Skim Milk 4 Pork Sausages 2 tsp. Minor’s Demi-Glace Base 6 oz. Frozen Peas Make Cheddar Mash Place a colander in the sink. Place potatoes in a small pot, cover with lightly salted water, and bring to a boil.
    [Show full text]
  • Sexism in the City “We're Simply Buying Too Much”
    SEPTEMBER 2016 Japan’s number one English language magazine Five style-defining brands that are reinventing tradition SEXISM IN THE CITY Will men and women ever be equal in Japan’s workforce? “WE’RE SIMPLY BUYING TOO MUCH” Change the way you shop PLUS: The Plight of the Phantom Pig, Healthy Ice Cream, The Beauties of Akita, Q&A with Paralympics Athlete Saki Takakuwa 36 20 24 30 SEPTEMBER 2016 radar in-depth guide THIS MONTH’S HEAD TURNERS COFFEE-BREAK READS CULTURE ROUNDUP 8 AREA GUIDE: SENDAGAYA 19 SEXISM IN THE CITY 41 THE ART WORLD Where to eat, drink, shop, relax, and climb Will men and women ever be equal This month’s must-see exhibitions, including a miniature Mt. Fuji in Japan’s workforce? a “Dialogue with Trees,” and “a riotous party” at the Hara Museum. 10 STYLE 24 “WE’RE SIMPLY BUYING TOO MUCH” Bridge the gap between summer and fall Rika Sueyoshi explains why it’s essential 43 BOOKS with transitional pieces including one very that we start to change the way we shop See Tokyo through the eyes – and beautiful on-trend wrap skirt illustrations – of a teenager 26 THE PLIGHT OF THE PHANTOM PIG 12 BEAUTY Meet the couple fighting to save Okinawa’s 44 AGENDA We round up the season’s latest nail colors, rare and precious Agu breed Take in some theatrical Japanese dance, eat all featuring a little shimmer for a touch of the hottest food, and enter an “Edo-quarium” glittery glamor 28 GREAT LEAPS We chat with long jumper Saki Takakuwa 46 PEOPLE, PARTIES, PLACES 14 TRENDS as she prepares for the 2016 Paralympics Hanging out with Cyndi Lauper, Usain Bolt, If you can’t live without ice cream but you’re and other luminaries trying to eat healthier, then you’ll love these 30 COVER FEATURE: YUKATA & KIMONO vegan and fruity options.
    [Show full text]
  • Toad in the Hole
    Home > Useful Bits > Recipes > Toad in the hole Toad in the hole Ingredients 8 pork sausages 1 tablespoon vegetable oil 225g plain flour 4 eggs 250ml milk Method Preheat the oven to 200°C. Pour the oil into the bottom of a baking dish, place the sausages on top of the oil. Bake for 10 minutes. Whilst the sausages bake, in a bowl, whisk together the flour, eggs and half of the milk until smooth. Slowly mix in the rest of the milk until a smooth batter is achieved. Remove the sausages from the oven, and ladle the batter over them. Return to the oven, and bake for 35 minutes. Products used Classic Collection Rectangular Roasting / Pie Dish Home Made Traditional Stoneware 24cm Mixing Bowl Kitchen Craft Stainless Steel Eleven Wire 25cm Balloon Whisk Reo Nylon Ladle Print this recipe Back to all recipes More Savoury recipes... Baked sweet potato wedges Spicy Baked Camembert Courgetti Spaghetti with pesto and balsamic tomatoes Mushroom Vol Au Vent Mini Pasties Makes 6 pasties Simple Sushi Recipe Lasagne Tomato, Olive and Basil Bruschetta Jambalaya Fish Pie Margherita Pizza Turkey spaghetti Bolognese Healthy Sausage Rolls Low Fat Curried Chicken Salad Wrap Green Tea Smoothie Lamb Tagine Steak & Ale Pie Beef Skirt Stew Serves 6 Beer Cheese Fondue Chicken Tikka Masala Salmon and Spinach Quiche Walnut Bread Prosciutto Ham and Mushroom Pizza Quiche Lorraine Crusty Bread Prawn Blinis Wild Mushroom and Blue Cheese Stuffed Burgers Serves 4 - 6 Vodka Martini Italian Herb Bread Fillet Steak with Peppercorn Sauce Serves 2 Stuffed Peppers with Courgette,
    [Show full text]
  • Chequers Kitchen Book & Cook Recipe Book
    This collection of recipes was chosen by the volunteers and participiants in the Book & Cook project with our partners from France, Belgium and Romania. We would like to thank the Erasmus+ programme for the opportunity to participate in a fascinating and enlightning transnational project. Our partners are inspring and have become friends, for which we are very grateful. SAVOURY CAULIFLOWER, POTATO, CHICKPEA & SPINACH CURRY 1 CHEESY-LEEK POTATO PIE 2 COTTAGE PIE 3-4 GINGER CHICKEN & CASHEWS 5 REAL TOMATO SOUP 5 INDIVIDUAL TOAD-IN-THE-HOLE 6 OVEN BAKED POTATO WEDGES 6 LUXURY SAUSAGE ROLLS 7-8 SMOKED MACKERAL & POTATO BAKE 9 STIR FRY CABBAGE 9 PORK MEATBALLS WITH NOODLES 10 TUNA, BROCCOLI & POTATO GRATIN 11-12 TUNA FISH CAKES 13 APPLE COLESLAW 13 VEGETABLE, NUT & LENTIL KOFTAS 14 WHITE BEAN TUSCAN SOUP 15 CORNISH PASTY RECIPE 16 SWEET SQUIDGY CHOCOLATE & PEAR PUDDING 18 FRUIT CRUMBLE 19-20 LEMON POSSET WITH LEMON SHORTBREAD 21 SAVOURY CAULIFLOWER, POTATO, CHICKPEA & SPINACH CURRY SERVES 2 PREP TIME: 10 MINS COOKING TIME: 20 MINS INGREDIENTS • 1 TSP Ground Coriander • 1 Cauliflower • 1 TSP Mustard Seeds • 800G Potatoes • 1 TSP Ground Ginger • 2 Cloves of Garlic • 1 TSP Curry Powder (OR GARAM MASALA) • 1 Onion • 1 x 400G Tin of Chickpeas • 1 Long Green Chilli • 250G Baby Spinach • 2 TBSP Olive Oil • Natural Yoghurt • 2 TBSP Unsalted Butter • 1 Lime • 1 TSP Turmeric • Wholemeal Flatbreads to Serve (OPTIONAL) • 1 TSP Ground Cumin METHOD 1. Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
    [Show full text]
  • 226142258.Pdf
    PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement.
    [Show full text]
  • Royal Oak Takeout Menu Served Monday-Saturday 12-9Pm Call Your Order in on 01642 722361
    Royal Oak Takeout Menu Served Monday-Saturday 12-9pm Call your order in on 01642 722361 Lasagne Bolognaise An Italian Classic, layers of Pasta interleaved with Herby Beef Ragu and our fragrant Béchamel Sauce, served with Dressed Seasonal Leaves and Garlic Flatbread 8.95 Cod, Chips and Mushy Peas A British classic, North Atlantic Fillet, fried in our own Crispy Beer Batter 7.95 Posh Pie of the Day See our blackboard for today’s Deep Filled Pie, topped with Buttery, Flaky Pastry, served with Garden Peas and a choice of New Potatoes or Chips 9.95 Hunter’s Chicken Butterflied Breast of Chicken, layered with Crispy Bacon, Smoky Barbeque Sauce and Cheese, with Chips and Salad 11.20 Homemade 6oz Beefburger, Crispy Lettuce and Tomato in a Brioche Bun, served with Chips and Coleslaw gfo 7.95 Chicken Parmesan A local dish of Breaded Chicken Escalope topped with Bechamel and a blend of three Cheeses, served with twice cooked Chips and salad garnish Medium 6.95 Large 9.50 Sweet Potato and Roasted Peanut Massaman Curry mild plant based Thai-Indian Fusion, served with Sultana & Sweetcorn Couscous, and Pitta Bread vg 8.50 Choose any other dish from our main menu. Takeout prices are at least 20% less than eat in Takeout orders can only be taken on the day required. Please allow 30 to 60 minutes for your order to be prepared Royal Oak Sunday Takeout Menu Served Sunday 12-8:30pm Call your order in on 01642 722361 Roast Silverside of Beef with Yorkshire Pudding, Pan Gravy, Seasonal Vegetables and Potatoes gfo 9.95 Roast Loin of Pork with Yorkshire Pudding,
    [Show full text]
  • Uniform Retail Meat Identity Standards a PROGRAM for the RETAIL MEAT INDUSTRY APPROVED NAMES PORK
    Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS Index of Cuts Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg FOOD SAFETY MEAT COOKERY Pork Cuts GLOSSARY & REFERENCES Approved by the National Pork Board INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF
    [Show full text]
  • Queen's Head Bar & Eatery
    S m a l l b i t e s Q u e e n ‘ s H e a d C l a s s i c s House infused olives Soup 14 Warm marinated Italian, Spanish and Greek 10 Seasonal vegetable soup served with olives (gf,df) crusty Pugliese bread roll (gf, v) Dumplings 12 Caesar salad 20 Steamed assorted handmade dumplings with soy, Crisp bacon, soft boiled egg, baby romaine lettuce, chilli and spring onion garlic ciabatta croutons, Grana Padano and signature anchovy dressing Mexican sope 12 *Add, smoked salmon, garlic prawns or pesto chicken 6 Thick tortilla filled with fried black beans, shredded chicken, feta, tomatillo salsa and sour cream Fish and chips 28 Fresh beer battered snapper fillets, spring salad, Fried tofu 10 thick cut chips and house tartare Marinated crisp tofu, Asian greens and soy chilli sauce (df, gf) Club sandwich 20 Roasted chicken, bacon, egg mayo, Romesco mussels 14 cheddar, lettuce and tomato with shoestring fries Steamed Coromandel green lip mussels with Romesco sauce and garlic bread Bangers and mash 26 Gourmet sausage selection, potato mash, North island snapper 18 heritage carrots, green beans, mustard seed jus (gf) Delicate line caught snapper ceviche with Matiatia Grove Waiheke EVOO and chia lavosh (df) Tagliatelle 24 Prawns, chorizo, cherry tomato, rocket and chilli Ciabatta bruschetta 12 House smoked salmon, avocado, pickled red onion Penne al funghi 24 and whipped feta Mushroom ragu, spinach, pine nuts, mascarpone and lemon (v) Korean chicken 12 Fried chicken wings with Gochujang sauce (df) Seafood risotto 28 Carnaroli rice, mussels, snapper
    [Show full text]
  • Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
    Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
    [Show full text]
  • Seated Christmas Dinner Menu Buffet Stations
    Seated Christmas Dinner Menu Buffet Stations Various Buffet stations Bread, olives, Pork scratchings, olive oil & sherry vinegar. 4 stations in total with a choice between Chefs carvery station and Best of British Station Salmon & smoked salmon “Potted” with herbs, butter & horseradish, Chefs carvery station served with crab and celeriac remoulade, brown bread mayonnaise and Roast turkey Breast, Slow roast Butt of Pork, Maple &Jack Salsa Verde. Daniels basted Bacon Loins. Pickles, stuffing, sauces & a selection of slaws. Roast Turkey with Goose fat roasties, Pork, apple & leek stuffing, pigs in Served on Brioche& floured muffins. blankets, spiced cranberry, roast gravy & vegetable bundles. Street food station (v) Roast Pumpkin soup with crème fraiche, served with rarebit croute. Thai and Vietnamese crispy noodle salads, Bean, rice (including vegetarian burritos) and Beef burritos, salt and pepper chicken wings, Salt Beef Rubin’s. (v) Woodland Mushroom & brioche pudding with crumbled Garstang Sour cream, relishes, selection of salts & flat breads, Spiced Moroccan Tangine (vegetable Blue & sage. for vegetarian option and Lamb option) Chocolate Parfait with Salted caramel, yum yum crumbs & cherry Baked camembert station with crusty bread served with cranberry and chutney flavoured balsamic syrup Coffee & mince pies. Fish and Shellfish bar Poached salmon with Smoked salmon & beetroot Gravdlax, Served with remoulade sauce, sweet gherkins and fresh pickled vegetables. Classic Prawn cocktail, Fish finger butties, Scampi & shrimp Po` boys. Dessert Pots of Dark chocolate & salted caramel, Treacle tarts with cinnamon cream, Elderflower & lemon Posset, Black Forest Gateaux, Warm Eccles cakes with Lancashire cheese, Arctic roll with Hedgerow Berries. Best of British Station Lancashire Hot Pot, Steak and kidney Pie, Bury Black pudding with Maldon salt and Coleman’s English mustard, Yorkshire pudding with Beef, onions and Beetroot, Bangers and mash.
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]
  • Profile of Back Bacon Produced from the Common Warthog
    foods Article Profile of Back Bacon Produced From the Common Warthog Louwrens C. Hoffman 1,2,* , Monlee Rudman 1,3 and Alison J. Leslie 3 1 Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] 2 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia 3 Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] * Correspondence: Louwrens.hoff[email protected]; Tel.: +61-4-1798-4547 Received: 7 April 2020; Accepted: 9 May 2020; Published: 15 May 2020 Abstract: The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon’s chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2!6), oleic (C18:1!9c), and arachidonic (C20:4!6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01).
    [Show full text]